Friday, 2 November 2012

Fruit Scones

Scones are a simple tasty treat that don't take long to make. They can be flavoured with fruit for sweetness, or if you want savoury scones, cheese and herbs can be used. These scones can be modified or made plain, they can also be frozen.

I started with 225g self raising flour, pinch of salt, 1 tsp baking powder and 55g butter in a large bowl.

I rubbed the mixture together until it formed fine crumbs. I then stirred in 3 tbsp caster sugar. At this point you can add currants/dried fruit as required. I added a couple of handfuls of dried mized fruit. I didn't measure the amount I put in, I just added enough until it looked right. The great thing about this is it's adaptable to your taste!

I heated 175 semi-skimmed milk in the microwave for 30-60 seconds until it was warmed through but not hot, I then added squeeze of lemon juice and 1 tsp vanilla extract. I made a well in the flour mixture and poured in the milk.

Using a cultery knife I combined the mixture. I tipped it out onto a floured surface and kneaded it by hand to form soft dough. Don't over knead.

I patted down the dough to about 1.5-2cm thick. I used a biscuit cutter to cut out rounds. I re-used the dough and patted it out again a couple of times until it was all gone.

I put the dough rounds onto a baking tray and glazed the tops with a beaten egg. I baked on 220C/425F/Gas Mark 7 for 20 minutes.

They were golden brown and the egg gives them a lovely shine on top. Serve with jams, butter, and clotted cream. I had one straight away, warm with butter and raspberry jam on - so good!


  1. How large was your scone/biscuit cutter, and does this recipe just make 6 scones?

    1. Hi Angela, I made these quite some time ago now but I think the cutter was about 3 inches. I think the recipe made maybe 8 scones with that cutter size.